Fresh Pear Bread
This Fresh Pear Bread is packed with goodness, fresh pears, bananas, and applesauce! Moist and flavorful, with a hint of cinnamon. You’ll love this easy homemade pear bread!
Everybody has been baking a storm so far in 2020. I’ve seen SO many friends attempt homemade bread. Sourdough starters are in high demand on our neighborhood chat group. It makes sense to me; baking (and eating baked goods) is so comforting, and shoot, we definitely have the extra time right now. As for me, I’ve been spending my time experimenting with sweet quick breads. The result of this experimentation? This homemade pear bread!
“Excellent recipe! I made it with gluten free flour and no one realized it was gluten free but it was moist and delicious. Cooked it about 50 minutes. Thank you for this recipe.”- Nancy
“I happened to have bananas and pears about to go bad so this was a perfect recipe. The finished product exceeded my expectations. This recipe is a definite keeper!” – Ellen, Pinterest User
This homemade pear bread is packed with wholesome ingredients, fresh pears, bananas and applesauce. It is light, moist and sweet without being too sweet.
Using applesauce greatly reduces the need for oil in the recipe, while still keeping the bread moist! You can use traditional applesauce OR look for pear applesauce, which will help enhance the pear flavor of the bread. Pear applesauce uses mashed pears and apples combined for an awesome flavor!
Can I Make this Pear Bread Recipe Gluten Free?
I should note that I have successfully made this pear bread gluten-free. I used this gluten-free baking flour, which is a 1:1 substitute for wheat flour. I also used a narrow loaf pan, made specifically for gluten-free loaves.
Gluten-free flour has a hard time “standing up,” especially when made into larger loaves, and this pan shape helps it bake all the way through. I think do think a narrow loaf pan is worth the investment if you’re baking GF bread often.
Or you could also choose to make muffins. Muffins always turn out great for me with the GF flour!
Recipe Substitutions for Pear Bread
Of course, there are more substitutions you can make for this recipe! I have a few ideas below:
- Instead of cinnamon, consider substituting pumpkin pie spice.
- You can replace the applesauce with oil if needed.
- I do not recommend replacing the oil with apple sauce, to make sure the bread turns out moist.
- Melted butter is a fine substitution for the oil.
- For the oil, use any neutral tasting cooking oil like canola oil or vegetable oil
- Instead of white sugar, feel free to use brown sugar. Or use half white sugar and half brown sugar. Brown sugar is just white sugar with added molasses, so it adds great flavor!
- I used Bartlett pears. Bosc pears would work, as well!
Serving Suggestions
My very favorite way to enjoy this moist pear bread is just a little warm (20 seconds in the microwave will do it), with a smear of butter. I love to eat it for breakfast, or for a mid-afternoon snack! Or take it to the next level by using it for French toast.
If you have extra pears to use up after making this quick bread recipe, I recommend checking out this homemade pear wine or my pear arugula salad recipe!
Saving Leftover Pear Bread
There is not doubt that this bread goes quickly in my house, so I barely need to worry about storing it!
If you do have leftovers, cover the bread pan with an airtight seal, or transfer into a Ziploc bag. Store on the counter for up to 4 days, if it lasts that long!
This pear bread recipe has turned into a reader favorite over the years! If you end up making it, I’d love to hear your thoughts in the comments below.
Fresh Pear Bread
Ingredients
- 1 banana, large, overripe
- ½ cup applesauce
- ¼ cup oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 pear, peeled, cored, diced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the wet ingredients. Beat together banana, applesauce, oil and sugar until well combined. Add eggs and vanilla.
- In a separate bowl, add dry ingredients. Mix in flour, baking soda, salt, and cinnamon until just combined. Slowly mix the dry ingredients into the wet ingredient mixture, stirring gently.
- Stir in diced pear, folding with a spatula.
- Pour batter into a prepared loaf pan. (I used parchment paper, or you can grease the pan).
- Bake for 45-50 minutes in the preheated oven. Allow to cool before removing from the pan. Finish cooling on a wire rack before slicing.
If you love this fresh pear bread, I think you’ll also enjoy:
- Peach Bread with Pecans
- Breakfast Bread Pudding Muffins with Apricot Glaze
- Craig’s Famous Banana Bread
- Blackberry Dump Cake
- Cinnamon Pecan Breakfast Bundt Cake
Excellent recipe! I made it with glutenfree flour and no one realized it was glutenfree but it was moist and delicious. Cooked it about 50 minutes. Thank you for this recipe.
Nancy, I’m so glad you enjoyed! I have had luck using the Bob’s Red Mill Gluten Free Baking Flour as a substitute in this bread and others. I am glad it worked out well for you!
Pingback: RECIPES FOR AUTUMN FRUITS AND VEGETABLES! | The Salty Pot |